Pairs with Chardonnay
4 cups Whole Pecans
1 Egg White
1 teaspoon Mexican Vanilla
1 tablespoon Water
1 cup Brown Sugar (Brown Sugar Splenda works too)
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
Heat oven to 300° F degrees.
Line baking sheet with foil and spray generously with nonstick cooking spray.
In a plastic bag combine sugar, salt and pumpkin pie spice.
Combine egg white, vanilla and water in a bowl and beat until frothy.
Coat pecans in the liquid mixture, then pour into the plastic bag and toss with sugar mixture to coat.
Spread onto the foil lined baking sheet.
Bake for 15 minutes and then stir.
At this point, you need to watch the pecans constantly as they will burn quickly.
Bake an additional 5 to 15 minutes until your desired toastiness is achieved.
Remove immediately from foiled lined baking sheet onto another cool baking sheet separating each pecan, store in a plastic bag when totally cooled.
Can be frozen.